Is there a typo? "Chai " and "chia" aren't the same thing, are they?

I love this recipe! It is so easy and my kids love it and request it regularly! I use rice milk and I do use a little more than the recipe calls for. I have added all the optional ingredients except the coconut and it always turns out great. I omit the pepper for my children but I don't mind it in mine. I could always add it later if I wanted. Thank you for this recipe. I cherish it!

Use twice the milk! I don't know who would prepare grain at a 1:1 grain:liquid ratio when the cooking instructions call for 1:3 or 4, AND they're adding chia seeds here. Still, I love this recipe. Thanks, VT!

This is sooo good, and it smells wonderful! I used vanilla soy milk in mine, and added raisins and slivered almonds (instead of the coconut and pistachios), letting the raisins plump with the other ingredients. I found i did have to add some additional liquid when heating it up in the morning so the consistency wasn't so thick.

Microwaving negates all the benefits of raw food nutrition, you end up eating dead calories, slightly heating in small pan on stove would be more beneficial.

I always prefer a hot breakfast, so I've never tried it just soaked. I microwave it for a couple minutes and have a quick, flavorful breakfast without having to wait to cook the steel-cut oats conventionally. Black pepper isn't the sort of "kick" I enjoy in the morning, so I've never tried that either.

I have made this several times with uncooked steel cut oats and it has been fantastic every time! You really do have to let sit in the fridge at least 12 hours and it is still good after 24-48 hours. I'm not certain why it hasn't worked out for some of the other commenters, but it did for me...

The flavor of this recipe is fantastic! I found it to be a bit chewy, which is tolerable. I think that I will try this as an overnight crockpot recipe next time with more hemp milk.

I tried this a bunch of times a bunch of different ways.... and I have to say, the steel cut oat part must be a mistake. Whenever I didn't cook the steel cut oats (even leaving it in the fridge for 2 nights!), they were so hard my jaw got sore. Definitely use old-fashioned rolled oats, or cook your steel cut oats in advance.

I'm looking for overnight oats recipes and keep seeing comments like Valerie's, about throwing it all out in the morning just because the oats didn't soften enough. Put it on the stove. Or save it in the fridge for longer and see what happens. The LAST thing you should do is throw it out, especially if you liked the flavor and none of the ingredients went bad. Remember how privileged you are to have enough food to eat. And to have hearty, healthful things like steel-cut oats on your plate. That being said, overnight oats recipes should come with a warning: Make it plain first. If it works, you can add some nuts and fruits to it in the morning, and get creative the second time round. If it doesn't work, add more liquid and put it on the stove. Then try something else another day. This recipe sounds like a lovely flavor combo. Thanks for the idea.

I made this with regular oats (NOT steel cut) and it was AMAZING!!! Love this recipe. I have made it many many times. I also add an extra 1/2C of soy milk. I keep the spices mixed in a little jar. Great with blueberries!

Don't raw oats contain some kind of anti-nutrient? Also, I'm sure water needs to be added. A cup of steel cut oats requires 4 cups of liquid when cooked on the stove.

I am in the middle of trying this recipe and I was worried about it not having enough liquid so I came on to check reviews. I am frustrated that the calorie count is significantly higher than it stated in the magazine-- I probably wouldn't have fixed it had I known the real count. I don't eat 400cals for breakfast! But, I guess I now have at least 3 servings of oats. Hopefully it will "cook" alright now that I've adjusted the milk. Thanks for the other reviewers suggestions on that.

I loved this recipe! I added extra hemp milk to make it a little creamier. Also added raisins and some extra crystalized ginger at the end. I made a big batch of the spice blend so that I can make this more quickly next time. I think I'll add more cinnamon and nutmeg and some cloves to balance out all the cardamom. It was a little too much cardamom for me.

I enjoyed this though am surprised at the calorie change. I would like to try it warmed up. I used rice milk and agave nectar. I will cut back on the cardamon also and I found it a little overpowering but liked the pepper in it. I also didn't have pistachios or coconut so had it "plain". I will play with this one.